Indrawati Oey
#151,791
Most Influential Person Now
New Zealand food scientist
Indrawati Oey's AcademicInfluence.com Rankings
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Sociology
Indrawati Oey's Degrees
- Bachelors Food Science University of Auckland
- Masters Food Technology Massey University
- PhD Food Science University of New Zealand
Why Is Indrawati Oey Influential?
(Suggest an Edit or Addition)According to Wikipedia, Indrawati Oey is a New Zealand food scientist, full professor at the University of Otago. Early life and education Oey was born in Malang, East Java, Indonesia in 1970. Academic career After a PhD at Katholieke Universiteit Leuven, Oey moved to the University of Otago and rose to full professor and head of the Department of Food Sciences. She is a principal investigator of the Riddet Institute, a national food research centre in New Zealand.
Indrawati Oey's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review (2008) (556)
- Does high pressure processing influence nutritional aspects of plant based food systems (2008) (248)
- Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables (2012) (220)
- Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries (2010) (138)
- Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments. (2007) (132)
- Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. (2015) (122)
- Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots. (2009) (121)
- Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. (2016) (121)
- Effect of extrusion on the anti-nutritional factors of food products: An overview (2017) (120)
- Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. (2016) (111)
- Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica). (2010) (108)
- Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads. (2009) (99)
- Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study (2006) (98)
- Feasibility of using pulsed electric fields to modify biomacromolecules: A review (2018) (91)
- Bacterial inactivation in whole milk using pulsed electric field processing (2014) (90)
- Formulation of oil-in-water β-carotene microemulsions: effect of oil type and fatty acid chain length. (2015) (87)
- Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles (2015) (80)
- Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields. (2016) (76)
- Effect of pulsed electric field processing on carotenoid extractability of carrot purée (2014) (72)
- The role of personal values in Chinese consumers’ food consumption decisions. A case study of healthy drinks (2014) (66)
- Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. (2017) (63)
- Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability (2008) (63)
- Bioactive peptides derived from egg proteins: A review (2018) (61)
- Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica) (2010) (60)
- Effect of high pressure processing on avocado slices (2013) (55)
- Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers (2017) (51)
- Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. (2012) (51)
- Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields (2014) (51)
- Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions (2016) (51)
- Evaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water Microemulsion (2014) (50)
- Effect of pulsed electric field processing on the functional properties of bovine milk (2014) (50)
- Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles (2014) (48)
- Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks (2017) (48)
- A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds (2019) (48)
- Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements (2015) (46)
- Solvent strength and biopolymer blending effects on physicochemical properties of zein-chitosan-polyvinyl alcohol composite films (2019) (45)
- Behavior of mustard seed (Sinapis alba L.) myrosinase during temperature/pressure treatments: a case study on enzyme activity and stability (2008) (41)
- Instrumental and sensory properties of pea protein-fortified extruded rice snacks. (2017) (41)
- Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs) (2008) (40)
- Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes) (2014) (40)
- Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets (2017) (40)
- Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. (2016) (40)
- Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats (2016) (39)
- Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques (2016) (39)
- Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment (2015) (37)
- High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue (2008) (37)
- Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice. (2018) (37)
- Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes). (2014) (35)
- Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour (2018) (35)
- Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes (2019) (34)
- Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturities. (2011) (33)
- Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis (2019) (31)
- Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation (2016) (31)
- Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing. (2013) (31)
- Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. (2019) (30)
- Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological analyses. (2018) (27)
- Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality (2016) (27)
- The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells. (2017) (26)
- Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. (2018) (26)
- Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment (2015) (26)
- Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots (2016) (25)
- Biomimetic plant foods: Structural design and functionality (2018) (25)
- Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields (2018) (25)
- An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice (2015) (23)
- Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments. (2009) (23)
- Impact of Pulsed Electric Fields on Enzymes (2017) (22)
- Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. (2020) (22)
- Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand (2016) (21)
- Recent progress in understanding fundamental interactions and applications of zein (2021) (21)
- Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads (2019) (20)
- Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. (2019) (20)
- Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. (2017) (19)
- Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments. (2016) (19)
- Kinetics of (6R,S) 5-formyltetrahydrofolic acid isobaric–isothermal degradation in a model system (2006) (19)
- Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica) (2009) (18)
- Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies (2017) (18)
- Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models (2020) (18)
- Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum). (2010) (18)
- Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots (2018) (18)
- Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing (2019) (17)
- Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments (2019) (17)
- A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS) ☆ (2011) (16)
- The “sweet” effect: Comparative assessments of dietary sugars on cognitive performance (2018) (16)
- A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization (2018) (16)
- L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men (2008) (16)
- Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets (2018) (16)
- Determination of Pulsed Electric Fields Effects on the Structure of Potato Tubers (2016) (15)
- Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2 (2014) (15)
- Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica) (2013) (15)
- Application of Pulsed Electric Field Treatment for Food Waste Recovery Operations (2016) (15)
- A Novel Strategy Using Pulsed Electric Fields to Modify the Thermostability of Ascorbic Acid Oxidase in Different Carrot Cultivars (2015) (14)
- Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets (2018) (14)
- Effects of Pulsed Electric Fields on Selected Quality Attributes of Beef Outside Flat (Biceps femoris) (2016) (14)
- In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields. (2017) (14)
- Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers. (2018) (14)
- Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics (2020) (13)
- Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. (2018) (13)
- Effects of High Pressure on Enzymes (2016) (13)
- Blackcurrant (Ribes nigrum) Extract Prevents Dyslipidemia and Hepatic Steatosis in Ovariectomized Rats (2020) (13)
- Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments. (2010) (13)
- Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella) (2015) (12)
- Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration (2020) (12)
- Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves. (2016) (11)
- Understanding the relationship between rheological characteristics of pulsed electric fields treated chitosan-zein-poly(vinyl alcohol)-polyethylene glycol composite dispersions and the structure-function of their resulting thin-films (2020) (11)
- Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313 (2019) (11)
- Consumers' perception and purchase behaviour of meat in China. (2021) (11)
- Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress (2015) (11)
- Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes (2020) (10)
- Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage. (2016) (10)
- In-vitro degradation and toxicological assessment of pulsed electric fields crosslinked zein-chitosan-poly(vinyl alcohol) biopolymeric films. (2019) (10)
- Is there a generalized sweetness sensitivity for an individual? A psychophysical investigation of inter-individual differences in detectability and discriminability for sucrose and fructose (2016) (10)
- Understanding the effect of Pulsed Electric Fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system. (2019) (10)
- The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines (2021) (10)
- Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata). (2012) (10)
- Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions (Allium cepa and Allium fistulosum) (2018) (9)
- Quality and Safety Considerations of Incorporating Post-PEF Ageing into the Pulsed Electric Fields and Sous Vide Processing Chain (2019) (9)
- Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta-carotene (2018) (9)
- Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species (2021) (9)
- Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females (2020) (8)
- Optimisation of pulsed electric fields processing parameters for developing biodegradable films using zein, chitosan and poly(vinyl alcohol) (2020) (8)
- Effect of Novel Food Processing on Fruit and Vegetable Enzymes (2010) (8)
- Enzymes for Use in Functional Foods (2019) (8)
- Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts (2020) (8)
- Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. (2019) (8)
- Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans (2021) (8)
- Nutrients in Cheese and Their Effect on Health and Disease (2017) (7)
- The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake (2021) (7)
- Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured composites. (2021) (7)
- Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes (2021) (7)
- A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells (2020) (7)
- Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket (2021) (7)
- Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. (2020) (7)
- An empirical evaluation of supra-threshold sensitivity measures for decremental and incremental stimulus intensity: data from gustatory and olfactory performance (2021) (6)
- Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores. (2019) (6)
- Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris) (2021) (6)
- Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression inB. cereusspores (2020) (6)
- Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing. (2021) (6)
- Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field (2021) (6)
- Serum and erythrocyte folate status of New Zealand women of childbearing age following a countrywide voluntary programme by the baking industry to fortify bread with folic acid (2016) (6)
- Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro (2020) (6)
- Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat (2020) (6)
- Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage (2014) (6)
- The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts (2020) (6)
- Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to Ad Libitum Snack Choice (2022) (5)
- Blackcurrant (Ribes nigrum L.) Extract Exerts Potential Vasculoprotective Effects in Ovariectomized Rats, Including Prevention of Elastin Degradation and Pathological Vascular Remodeling (2021) (5)
- Testing Links of Food-Related Olfactory Perception to Peripheral Ghrelin and Leptin Concentrations (2022) (5)
- Vibrational spectroscopy and chemometrics for quantifying key bioactive components of various plum cultivars grown in New Zealand (2020) (5)
- Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes) (2015) (5)
- Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat (2021) (4)
- Sensory Properties of High-Pressure Treated Fruit and Vegetable Juices (2017) (4)
- Glycaemic, uricaemic and blood pressure response to beverages with partial fructose replacement of sucrose (2018) (4)
- High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ Perspective (2016) (4)
- Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression (2022) (4)
- The effect of pulsed electric fields on the rheology and microstructure of chitosan-poly(vinyl alcohol) composites (2019) (4)
- Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing (2021) (4)
- Can qualitatively similar temperature-histories be obtained in different pilot HP units? (2011) (4)
- Measures of Food Quality (2015) (3)
- Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar (2021) (3)
- Changes in volatile and fatty acid compositions of selected microalgal suspensions with high pressure homogenization (2022) (3)
- Application of Novel Thermal Technology in Foods Processing (2022) (3)
- Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking (2021) (3)
- Taste but not smell sensitivities are linked to dietary macronutrient composition (2022) (3)
- Searching for individual multi-sensory fingerprints and their links with adiposity – new insights from meta-analyses and empirical data (2022) (3)
- Kinetic study of high pressure/thermal treatments on stability of broccoli (Brassica oleraceae L. cv. Italica) myrosinase in intact tissue and on cell permeability (2007) (3)
- Pulsed Electric Field Technology Enhances Release of Anthocyanins from Grapes and Bioprotective Potential against Oxidative Stress (2016) (3)
- Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. (2022) (3)
- Opportunities and Challenges of Algal Protein Extraction and Production (2021) (2)
- Potential Vasculoprotective Effects of Blackcurrant (Ribes nigrum) Extract in Diabetic KK-Ay Mice (2021) (2)
- Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs (2019) (2)
- Emerging Technologies of Meat Processing (2019) (2)
- Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchange. (2019) (2)
- Ascorbic Acid in Processed Plant-Based Foods (2017) (2)
- Pulsed Electric Fields Processing of Plant-Based Foods: An Overview (2019) (2)
- Pulsed Electric Field Effects on Wine Yeast in Defined Grape Juice Medium (2016) (2)
- Nonenzymatic glycation reaction of folate with reducing sugars: A case study on (6S)-5-methyltetrahydrofolate and fructose (2006) (1)
- A Qualitative Study of Malaysian Parents’ Purchase Intention of Functional Weaning Foods using the Theory of Planned Behavior (2018) (1)
- Texture and in vitro starch digestion kinetics of French Fries produced from potatoes (Solanum tuberosum L.) pre-treated with Pulsed Electric Fields (2022) (1)
- Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour (2022) (1)
- High pressure processing to optimise the quality of in-pack processed fruit and vegetables. (2008) (1)
- Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake (2022) (1)
- Algae as an Alternative Source of Protein (2021) (1)
- Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial (2021) (1)
- Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model (2022) (1)
- Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs. (2023) (1)
- Vitamin stability under high pressure processing: case study on folate (2006) (0)
- The influence of high pressure and high temperature on antocyanins in strawberry mix (2009) (0)
- Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. (2022) (0)
- Pressure and thermal stability of 5-formyltetrahydrofolate: a kinetic study (2006) (0)
- Exploring the relation between nutrient bio-accessibility and the structural quality of tissue based food systems (2010) (0)
- High pressure processing: novel technology for preserving avocado slices (2011) (0)
- Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour (2022) (0)
- Stable isotope and trace element analyses with non-linear machine learning data analysis improved coffee origin classification and marker selection. (2023) (0)
- Pulsed Electric Fields Application in Meat Processing (2022) (0)
- Parental attitudes toward weaning practices and weaning foods for health in Malaysia (2018) (0)
- Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris) (2022) (0)
- Effects of combined mechanical and thermal treatments on nutritional and quality aspects of tomato purée (2009) (0)
- Influence of high hydrostatic pressure treatments on folate stability and folylpolyglutamate profile changes in broccoli (Brassica oleraceae L. cv. Italica) (2008) (0)
- Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams (2023) (0)
- Acidification, matrix disruption and blanching influence the stability and profile of vitamins in vegetables (2009) (0)
- The impact of high hydrostatic pressure on quality and safety aspects of foods (2009) (0)
- Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing (2022) (0)
- Genetic Algorithm for Feature and Latent Variable Selection for Nutrient Assessment in Horticultural Products (2021) (0)
- Contributors (2019) (0)
- Legumes as Food Ingredient (2021) (0)
- Utilising Pulsed Electric Fields Processing to Modify the Characteristics of Plant-Based Foods (2015) (0)
- High pressure assisted structure engineering of plant based foods (2006) (0)
- Inactivation kinetics during combined temperature-pressure treatments of endogenous myrosinase in broccoli juice (2006) (0)
- Novel food processing technologies: Opportunities and limitations of high pressure thermal processing (2009) (0)
- Effect of pressure and temperature combination on the stability of (6R,S) 5-methyl and (6R,S) 5-formyltetrahydrofolic acid in model system. (2006) (0)
- Optimizing intrinsic and extrinsic process factors to minimize folate loss in fruit and vegetables (2006) (0)
- Structural quality of carrots in relation to beta-carotene in vitro bio-accessibility (2009) (0)
- Enzyme and process technology as a tool for creating safer and healthier fruit and vegetables (2005) (0)
- Does L-ascorbic acid improve short-term folate bioavailability in healthy young men? (2005) (0)
- Development of Effective Decision Parameters for Optimizing Pre-Processing of Near-Infrared, Hyperspectral, Mid-Infrared, and Raman Spectral Data (2022) (0)
- Effect of novel food processingon fruit and vegetable enzymes (2010) (0)
- The effect of high pressure processing on quality aspects of plant based foods (2006) (0)
- Whether pulsed electric field processing be used to blanch vegetables: study on quality and nutritional properties of broccoli (Brassica oleracea cv. italica) (2008) (0)
- The influence of high pressure and high temperature on anthocyanins in strawberry mix (2009) (0)
- Near-Infrared Reflectance Spectroscopy Accurately Predicted Isotope and Elemental Compositions for Origin Traceability of Coffee (2023) (0)
- Rapid Classification of Coffee Origin Using Near-Infrared (Nir) Spectroscopy and (Non) Linear Machine Learning (2023) (0)
- Contributors (2019) (0)
- Stability of Sinapis alba myrosinase in buffer and in broccoli juice (2005) (0)
- Effects of thermal and high pressure processing on the stability of broccoli myrosinase (2005) (0)
- Pressure-temperature degradation kinetics of (6R,S) 5-formyltetrahydrofolic acid (2006) (0)
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